KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
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SEASONAL RECIPES<br />
VENISON BURGER<br />
Serves 6 40 minutes 20 minutes<br />
› 450 g wild boar and 450 g<br />
deer or stag<br />
› 3 onions<br />
› 2 garlic cloves<br />
› 1 small bunch parsley<br />
› 2 slices dry bread<br />
› 100 ml milk<br />
› 2 egg yolks<br />
› 3 lettuce leaves<br />
› 1 tomato<br />
› 2 tbsp ketchup<br />
› Salt and pepper<br />
› Oil for frying<br />
› 6 burger buns<br />
› Tabasco (to taste)<br />
1 Soak the bread in the milk. Peel and finely chop<br />
the onions and garlic. Reserve 1/3 for the sauce.<br />
Finely chop the parsley. Put the meat through a<br />
meat grinder (3 – 4 mm disc). Mix the onions, garlic,<br />
parsley, the softened bread and egg yolks with the<br />
minced meat. Season with salt and pepper.<br />
2 Mix the ketchup, reserved onions and garlic in a<br />
bowl. Season with Tabasco to taste.<br />
3 Preheat the oven to 170°C convection. Shape the<br />
meat into burgers. Brown well on both sides in a<br />
preheated pan and finish cooking in the oven for 15<br />
minutes. Cut the buns in half and warm them in the<br />
oven. Assemble the venison burger with the bread,<br />
tomato slice, hamburger, sauce and lettuce.<br />
WINE PAIRING<br />
La dame Brune<br />
Ventoux 2016 Biodynamie - Red<br />
Domaine Dambrun<br />
21<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
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